2012
Primalaterra 2012
Cilento Aglianico Dop
Primalaterra is the time it takes, the time dictated by the earth and the sky, rather than by men. It is the Aglianico that is free to sleep, to wake up when it wants to, to stretch out a little and calmly, very calmly, come out of the cellar where it has been resting.
2012 was an extreme vintage, and extreme is the Primalaterra 2012. Extreme in sweetness and body, with an intense, almost impenetrable red color. On the nose, earth, hay, and leather. Then hints of cherry in spirits, licorice, and caramel. Long, persistent, and balsamic, it pairs well with ragù, legumes, aged cheeses, and roasted meats, but also with dry biscuits with almonds and walnuts at the end of a meal. Its soundtrack ranges from the superfunk of Funkadelic/Parliament to the electronic creativity of Iosonouncane.
Grape variety Aglianico 100%
Rockstoks Paulsen 775 e 1109
Certification Dop
Vineyard Vigna del Ciglio, Comune di Rutino, foglio 12 particelle 20 e 21
Exposure South-southwest
Soil Medium-textured clay-limestone Cilento Flysch
Training System Guyot
Grape yield 3000 kg per hectare
Planting layout and density 220cm between rows, 80/90cm within rows, for 5050 plants per hectare.
Planting Year 2003. 2004, 2010
Harvest Hand picked
Harvest period Terza settimana di settembre
Fermentation Spontaneous
Maceration 20 days in stainless steel tanks
Refinement 22 months in 10.6hl oak barrels, 24 months in bottle”
Filtration 5 micron
Stopper Natural cork
Bottle Burgundy bottle 750ml
Sulfites No sulfites added
Yeast No yeast added
Yield ~ 1400 bottles
SERVING
Serving temperature 17°
Oxigenation 15 minutes in a decanter, 30 in the bottle
Sediments A strainer is recommended
Decanter Reccomended
ANALYTICAL VALUES
Alcol 16%
Reducing sugars 2,4 g/l
Total dry extract 38,7 g/l
Total acidity (tartaric acid) 7,53 g/l
Ph 3,48
Volatile acidity 0.85
Total sulfur dioxide less than 10mg/l – exempt from the obligation to indicate ‘Contains sulfites’ on the label”
Availability
Extremely limited
Very few bottles available